Jerk pork
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| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 4 hours |
| Total time | 4 hours, 20 minutes |
| Meal type | Main Dish |
Ingredients
- 1.5 to 2kg pork shoulder
- 2 tablespoons thyme
- 1 tablespoon mace
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 bay leaves
- 1 to 3 scotch bonnet peppers, (chopped)
- 2 teaspoons ground bois d’inde (optional)
- 2 tablespoons sea salt
- 6 to 8 scallions, (coarsely chopped)
- 1 medium-size onion, (coarsely chopped)
- 8 garlic cloves
Directions
| 1. | Put all ingredients but the meat in a food processor and blend to obtain a smooth puree, that your jerk spice mix or rub |
| 2. | Rub the meat with the jerk spice mix and let it rest in the fridge overnight |
| 3. | When removing the meat from the fridge and putting it on the oven grill or the barbecue grill, try to keep as much jerk on the pork as possible |
| 4. | Grill at a low temperature for 4 to 5 hours |
| 5. | Serve and enjoy |
| 6. | Tip: If your pork shoulder cut has a layer of fat on it, make sure this fat is not touching the grill in order not to loose all the juice from it. And if you are using a barbecue, you can heat only one side of the grill while cooking the meat on the opposite side. |
